Chicken Pot Pie with Biscuits Recipe
This post may contain affiliate links. Please read my disclosure policy.
Chicken Pot Pie with Biscuits makes a delicious, comforting family meal. Tender chicken and vegetables are topped with delicious homemade biscuits.
Chicken Pot Pie has to be one of my all-time favorite comforting casserole recipes. Perfect for serving company when they visit for supper, taking to friends or neighbors whenever there is a new baby in the house, or just because you are thinking of them, and it is especially perfect for those Sunday suppers with your family. This recipe is always a family favorite and we also love my Chicken Pot Pie topped with Puff Pastry. You might like it as well.
Chicken Pot Pie with Biscuits Recipe
Why You’ll Love This Recipe
Easy recipe. While it tastes like you’ve labored for hours to make this chicken pot pie recipe, it comes together rather quickly. I’ve also included an Even Easier section that reduces this time even more!
Comforting recipe. Made with hearty, nutritious vegetables, tender chicken, and topped with homemade buttermilk biscuits, this is a comforting recipe that everyone in my family loves.
Make Ahead and Freezer Friendly. See the instructions below in Storage Tips for preparing this chicken pot pie as a make-ahead meal or even storing in the freezer.
How to Make Chicken Pot Pie with Biscuits Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken: This recipe uses chicken breasts that are cut into bite-sized pieces and cooked in a rich, creamy homemade sauce. You can also substitute with my shredded chicken, my rotisserie chicken, or even use your favorite store-bought rotisserie chicken in a pinch.
- Vegetables in the filling: I use classic pot pie ingredients of carrots, celery, onion, and English peas. Adjust the vegetables to use your favorites. An optional ingredient we enjoy is diced potatoes from time to time.
- For the sauce in the filling: chicken stock, all-purpose flour, milk, salt, and pepper make a thick, delicious sauce for the chicken pot pie.
- For the biscuit topping: Homemade Southern Buttermilk Biscuits.
Step-by-Step Instructions
- Prep. Preheat the oven. Cut up the chicken, prep the vegetables, and make the biscuits.
- Cook the vegetables. Melt the butter in the Dutch oven. Add the carrots, celery, and onion to the Dutch oven. If including potatoes, cook until fork-tender.
- Cook the chicken. Add the chicken to the vegetables and cook until cooked through and no pink remains.
- Make the sauce. Sprinkle in the flour and cook for a minute. Pour in the broth and milk. Cook, stirring frequently, until the sauce has thickened in the chicken and vegetables to just slightly less than desired in your finished chicken pot pie. (Note: if a make-ahead or freezer meal, you will want your sauce to be a bit thinner.) Stir in the frozen peas and pour into a baking dish. Set aside.
- Add biscuits and bake. Place the biscuits on top of the chicken pot pie. Sprinkle with black pepper and salt, if desired. Bake until the biscuits are golden brown and cooked through about 12-15 minutes. Remove from the oven and rest for 3 to 5 minutes. Serve warm.
Even Easier!
Use shredded chicken or store-bought rotisserie chicken, frozen vegetables, and cream of chicken soup (homemade or store-bought). Top with homemade biscuits (you can’t replace their deliciousness!). Ready in 20 minutes!
Storage Tips
To store leftovers. Cover tightly and refrigerate for up to 3 days or freeze leftovers in freezer-safe containers for up to 3 months.
To make ahead. Prepare the chicken pot pie, cover tightly, and place it in the refrigerator for up to a couple of days before cooking. Then, remove it from the refrigerator and allow it to reach room temperature as the oven preheats. Then bake and serve according to the recipe instructions.
Freezer Meal Prep. Use a freezer-safe baking dish. Prepare the chicken pot pie, wrap it tightly with freezer-safe wrap, and then foil. Freeze for up to 3 months. To bake, thaw in the refrigerator overnight. Remove from the refrigerator as the oven preheats. Bake and serve according to the recipe instructions.
Frequently Asked Questions
For my chicken pot pie, I use butter, flour, and milk. It makes a rich, thick, creamy, and delicious sauce that holds together well in my chicken pot pie recipe.
I haven’t tried this recipe using store-bought biscuit dough for the topping. The homemade biscuits come together quickly and are so delicious! I highly recommend them!
I generally make arrangements with the recipient before I take a meal to them. That way, I know any food sensitivities or allergies, the best time for delivery, and if they’d like to enjoy it the day of delivery or save it for later.
Here’s my Chicken Pot Pie with Biscuits recipe. I hope you love it, too!
Chicken Pot Pie with Biscuits Recipe
Equipment
Ingredients
- 4 tablespoons butter
- 4 large carrots, sliced or diced
- 2 stalks celery, diced
- 1 medium onion, peeled and chopped
- 3 (6-ounce) chicken breasts, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 cup chicken stock or broth
- 1 cup milk
- 1 cup frozen English peas
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 recipe Southern Buttermilk Biscuits
Optional Ingredients:
- 2 medium potatoes, diced
Instructions
- Prep. Preheat the oven to 425º F. Cut up the chicken, prep the vegetables, and make the biscuits.
- Cook the vegetables. Melt the butter in the Dutch oven set over medium heat. Add the carrots, celery, and onions to the Dutch oven. Cook until the onions are translucent and the carrots are becoming tender. If including potatoes, cook until the potatoes are fork-tender.
- Cook the chicken. Add the chicken to the vegetables and cook until cooked through and no pink remains.
- Make the sauce. Sprinkle in the flour and cook for a minute. Pour in the broth and milk. Cook, stirring frequently, until the sauce has thickened in the chicken and vegetables to just slightly less than desired in your finished chicken pot pie. (Note: if a make-ahead or freezer meal, you will want your sauce to be a bit thinner.) Stir in the frozen peas and pour into a baking dish. Set aside.
- Add biscuits and bake. Place the biscuits on top of the chicken pot pie. Sprinkle with black pepper and salt, if desired. Bake until the biscuits are golden brown and cooked through about 12-15 minutes. Remove from the oven and rest for 3 – 5 minutes. Serve warm.
Notes
Storage Tips:
To store leftovers. Cover tightly and refrigerate for up to 3 days or freeze leftovers in freezer-safe containers for up to 3 months.
To make ahead. Prepare the chicken pot pie, cover tightly, and place it in the refrigerator for up to a couple of days before cooking. Then, remove it from the refrigerator and allow it to reach room temperature as the oven preheats. Then bake and serve according to the recipe instructions.
Freezer Meal Prep. Use a freezer-safe baking dish. Prepare the chicken pot pie, wrap it tightly with freezer-safe wrap, and then foil. Freeze for up to 3 months. To bake, thaw in the refrigerator overnight. Remove from the refrigerator as the oven preheats. Bake and serve according to the recipe instructions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Biscuits are doughy in the middle… slightly burned on top… I flipped them over put back in oven at 350 for 15 more minutes… helpless bachelor…. (btw, cooked and baked in dutch oven)
update; so when I flipped the biscuits over some veggies & chicken stuck to the biscuits and were baked into the biscuits, an added bonus….
success… too good for words… semi-helpless bachelor.
I had 2 large high quality pork chops that I overcooked & were dried out. I sliced very thin. I love the recipe however did not want to add flour. I used cream of mushroom soup without adding milk. Sautéed carrots, one small potato sliced up, onion, mushrooms and leeks. Used the flakey biscuits however pulled them apart so the biscuit was thin on top. So, ended up using only half the biscuits. Also, used biscuits that were made with unbleached wheat flour.
I just finished making this. It was fabulous! I used Grands biscuits – because I’m lazy and added a sprinkle of rosemary and thyme before I threw it the casserole. The only bad thing was that my little family of three ate the entire thing, I was really hoping for leftovers. Thank you for my new go to meal!
I made this very good but my biscuits didn’t cook on bottom were still doughy….what did I do wrong?
Oh no, Jody! I’m so sorry you had trouble with it. It sounds like the biscuits may have needed to cook a little bit longer. I would recommend checking to see that your oven rack is set in the middle of the oven. If the biscuits were becoming too brown at the end of the recommended baking time in the recipe, you could try dropping the baking temperature and increase the cooking time a bit longer.
Robyn, I use frozen biscuits. I had the same problem and I corrected it by baking the biscuits separately on a cookie sheet and adding them to the top of the pot pie when it’s ready. Might be cheating, but my biscuits are excellent.
Your food looks so wonderful cant wait to try your recipes
Robyn,
I made this tonight and it was a hit w the family. Unfortunately I did hit a little snag and was wondering if you could provide me w/ some guidance so that next time it’ll be perfect! I took a short cut and used grands buttermilk biscuits. I hoped that it would turn out ok but the biscuits did not thoroughly cook. They seemed to be getting REALLY dark really quick at 475 so I reverted to the biscuits package instructions and lowered my temp to 350. I ended up having to pull off the bottom later of all of the biscuits. Because I’m ALWAYS pressed for time, I know that the next time I make it I’ll be using pre-made biscuits again. Should I cook them at the higher 475 degree temp you listed or should I follow the package instructions again next time?
Thanks for all if the awesome recipes!!
I made this the same way with Grand Biscuits I got the regular not buttermilk but i put the oven on 400 degrees and about 15 minutes they were done and cooked perfectly my son took some to work 2 days in a row, it was very tasty, I hope that helps you for next time
Made this tonight. Very good. Used grands biscuits .
IT’S A KEEPER! I made this about 2 weeks ago and I haven’t stopped hearing about it from by picky eaters because they really enjoyed it! I will say that I started at step 2 because I used leftover rotisserie chicken, microwave potato’s (pre-heated to jump start the timing since the chicken was already cooked), and a bit more garlic than called for (we are garlic lovers). I covered the potato’s and carrots with the chix broth while I cut up my chicken and a bit of onion, so also used more than called for on the chix broth due to extra cooking time on the stove top. I was also pressed for time and used store bought whole wheat/lower fat biscuits to top it off. It turned out beautifully and was great for leftovers. However I do intend to try the biscuit recipe here because they look so good! Thank you for the great recipe to add as one of my “go to’s”!
YUM! This recipe was simple and DELICIOUS! Made it for our anniversary and my husband and I LOVED it. Will make again for sure…I will admit I cheated a bit and used Pillsbury Buttermilk biscuits …so next time I’ll have to try making my own biscuits!!
So glad you loved it, Lauren! And those biscuits are delicious, too!
If you freeze it with the biscuits, do you precook or just place uncooked biscuits on top and freeze?
I’m also looking for the answer to this question! 🙂
No don’t top it with the biscuits if your going to freeze it, wait until your ready to cook it that day then top it with the biscuits I hope this was helpful